A delicious, nutty, versatile paste, which can be used as a sauce or dip, in salad dressing, on toast, add to soups and so much more. A great way to get loads of sesame seeds into your diet, which are packed with Magnesium, Phosphorus, Potassium, B7 & Folate.
The recipe below will make approximately 1 cup of Tahini
Ingredients:
- 200g Sesame Seeds (Hulled or Unhulled)
- 4 tbs of Extra-Virgin Olive Oil
- Generous pinch of salt
Method:
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Lightly toast the sesame seeds in a pan. Be careful not to burn them.
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Add toasted sesame seeds to a food processor or blender. Add the 4 tbs of olive oil and pinch of salt.
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Blend until smooth. You may need to give the edges a scrap down with a spatula. If the mixture is too think add 1/2 tbs olive oil.
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When your desired consistency is achieved scrap the mixture into a air-tight jar.
Notes:
- The tahini will last up to 1 month in the fridge.
- If separation occurs during storage, simply give it a good mix before use.
What's the difference between Hulled and Unhulled?
Hulled sesame seeds have the outer 'kernel' shell removed resulting in a creamier taste and a little less calcium and fibre compared to unhulled sesame seeds.
Unhulled are whole sesame seeds which results in a darker colour and bitter taste compared to hulled sesame seeds.